Substances with Antibacterial Activity in Edible Films – A Review

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Substances with Antibacterial Activity in Edible Films – A Review

Karolina Kraśniewska

,

Małgorzata Gniewosz

Publication date: 2012-12-31

Pol. J. Food Nutr. Sci. 2012;62(4):199-206

DOI: https://doi.org/10.2478/v10222-12-0059-3

KEYWORDS

antibacterial properties

ABSTRACT

This article is an overview of literature addressing edible films and substances introduced to films in order to impart them the antimicrobial activity. It describes natural polymers applied for the production of food packages and active substances of natural origin added to them, including: bacteriocins, enzymes, oils, and plant extracts. Further discussion refers to chitosan – a polysaccharide used for film formation and characterised by strong antibacterial and antimycotic properties.

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W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

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